- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free American, British/UK Recipes
- Beef & Cabbage Soup (Gluten-Free)
Beef & Cabbage Soup (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Lisa McKinney. This is a good hearty, brothy soup recipe I found. Hope you all enjoy it too.
½ pounds ground round
2 cups diced onion
2 cups sliced celery
2 cups coarsely chopped cabbage
3 cups thinly sliced carrots
1 teaspoon salt-free herb-and-spice blend
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon dried whole basil
¼ teaspoon dried whole oregano
3 10-½ oz. cans low-sodium chicken broth
1 28-oz. can whole tomatoes, undrained and chopped
Cook meat, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain meat mixture in a colander; pat dry with paper towels. Return meat mixture to pan. Add cabbage* and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until carrot is tender.
Yield: 16 servings (about 108 calories per 1-cup serving).
*I find if I add the cabbage when directed, it becomes too mushy for my tastes and I add it about 20 minutes or so before the soup is done. Also, I add, subtract and substitute ingredients as I desire for taste and to make it go farther, so I can freeze the extras. (Re-heat frozen soup slowly in a double-boiler or microwave to avoid making it mushy).
As always, Celiac.com welcomes your comments (see below).